BBQ Chicken Salad Wrap

My neighbor knocked on my door one Saturday holding a jar of homemade BBQ sauce and a bag of spinach tortillas. She'd just gotten back from a farmer's market haul and wanted to share her finds. We ended up in my kitchen, tossing together shredded chicken with whatever crisp vegetables I had in the crisper drawer. That improvised lunch turned into this wrap recipe, and I've been making it ever since whenever I need something quick, filling, and bright.

I brought these wraps to a potluck picnic last summer, sliced into pinwheels and lined up on a wooden board. They disappeared so fast I barely got one for myself. A friend who usually skips anything with mayo asked for the recipe on the spot, surprised by how light and zesty the dressing tasted. That day convinced me this wasn't just a weekday lunch, it could hold its own at gatherings too.

Ingredients

• Cooked chicken breast, shredded: Rotisserie chicken works beautifully here and saves you precious time, just pull the meat and toss out the skin.
• BBQ sauce: Choose one with a balance of smoke and sweetness, I lean toward brands with molasses or a hint of apple cider vinegar for depth.
• Romaine lettuce, chopped: Romaine holds up better than delicate greens and adds a satisfying crunch that doesn't wilt immediately.
• Cherry tomatoes, halved: Their natural sweetness cuts through the smoky sauce, and halving them prevents any messy squirts when you bite in.
• Cucumber, diced: Adds a cool, refreshing contrast and a little extra hydration to each bite.
• Red onion, thinly sliced: A small amount brings sharpness without overpowering, if you're sensitive to raw onion, soak the slices in cold water for five minutes first.
• Sweet corn: Whether canned or fresh off the cob, corn kernels add pops of sweetness and a subtle texture variation.
• Light mayonnaise: It binds everything together without making the salad heavy, and you can swap in Greek yogurt entirely if you prefer.
• Plain Greek yogurt: Adds creaminess and a slight tang that brightens the whole dressing.
• Fresh lime juice: The acidity wakes up all the other flavors and keeps the salad from tasting flat.
• Smoked paprika: Just a half teaspoon deepens the smoky BBQ vibe and ties the dressing to the sauce.
• Spinach tortillas: They're sturdier than plain flour wraps and add a subtle vegetal note that complements the salad perfectly.

Instructions

Coat the chicken:

In a large bowl, toss the shredded chicken with BBQ sauce until every strand is glossy and evenly coated. The sauce should cling to the meat without pooling at the bottom.

Mix the dressing:

In a small bowl, whisk together mayonnaise, Greek yogurt, lime juice, smoked paprika, salt, and black pepper until smooth and creamy. Taste it now, you want a balance of tang, smoke, and just enough salt to make your taste buds perk up.

Combine the salad:

Add lettuce, cherry tomatoes, cucumber, red onion, and corn to the chicken. Pour the dressing over everything and toss gently but thoroughly so every ingredient gets a light, even coating.

Warm the tortillas:

Heat each spinach tortilla in a dry skillet over medium heat for about 20 seconds per side, or microwave them wrapped in a damp towel for 15 seconds. This makes them pliable and less likely to crack when you roll.

Assemble the wraps:

Lay out each tortilla and spoon an even portion of chicken salad down the center, leaving about an inch on each side. Fold in the sides first, then roll up tightly from the bottom, tucking as you go.

Slice and serve:

Cut each wrap in half on a slight diagonal. If they feel loose, secure them with toothpicks until serving, then pull them out just before everyone digs in.

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One Sunday afternoon, my teenage nephew declared he didn't like wraps because they were boring. I handed him one of these, still warm from the skillet, and watched him take a skeptical first bite. He finished it in about four bites, then asked if there were more. That quiet moment of watching someone change their mind mid-chew is exactly why I keep this recipe in steady rotation.

Storing and Meal Prep

You can make the chicken salad mixture up to a day ahead and store it in an airtight container in the fridge. Keep the tortillas separate and assemble the wraps right before eating so nothing gets soggy. If you need to pack them for lunch, wrap each one tightly in parchment paper or foil, and they'll hold for about four hours without falling apart. I've also frozen the BBQ chicken mixture alone for up to a month, then thawed it overnight and stirred in fresh vegetables and dressing on the day I wanted to eat.

Swaps and Variations

If you want to dial up the heat, add a few dashes of hot sauce to the dressing or toss in some sliced jalapeños with the vegetables. For a lighter option, swap the mayonnaise entirely for extra Greek yogurt and a drizzle of olive oil. You can also use grilled chicken thighs instead of breasts for a richer, juicier bite, or go plant based with seasoned grilled tofu or chickpeas tossed in BBQ sauce. One time I ran out of spinach tortillas and used whole wheat, it worked perfectly and added a nutty flavor that complemented the smoky sauce.

Serving Suggestions

These wraps shine on their own, but if you're feeding a crowd or want to round out the meal, serve them with a side of crispy sweet potato fries, a simple coleslaw, or a bowl of tortilla chips with fresh salsa. I like pairing them with iced hibiscus tea or a chilled glass of Sauvignon Blanc if it's a weekend lunch. For a picnic or potluck, slice the wraps into thick pinwheels and arrange them on a platter, they look impressive and disappear even faster.

• Add a handful of shredded carrots or thinly sliced radishes for extra color and crunch.
• Drizzle a little extra BBQ sauce on the plate for dipping if you like things saucy.
• If you're serving kids, cut the wraps into smaller pieces and let them assemble their own with the filling on the side.

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This wrap has become my go to whenever I need something satisfying without spending an hour in the kitchen. It's proof that a few simple ingredients and a little smoky sauce can turn into something you'll crave all week long.

Recipe FAQs

→ Can I prepare the chicken salad mixture ahead of time?

Yes, you can make the chicken salad mixture up to 24 hours in advance and store it in an airtight container in the refrigerator. Assemble the wraps fresh when ready to serve to keep the tortillas from becoming soggy.

→ What's the best way to warm spinach tortillas?

Warm tortillas briefly in a dry skillet over medium heat for about 30 seconds per side, or microwave them wrapped in a damp paper towel for 15-20 seconds. This makes them pliable and easier to roll without tearing.

→ How do I make this vegetarian?

Simply substitute the shredded chicken with crumbled grilled tofu or chickpeas mixed with the BBQ sauce. The rest of the ingredients remain the same, and you'll maintain excellent protein content with tofu.

→ What vegetables can I add for extra crunch?

Try sliced radishes, shredded carrots, bell peppers, or crispy celery. You can also add avocado slices, shredded cabbage, or crispy bacon bits for additional texture and flavor variations.

→ Is this wrap freezer-friendly?

It's not recommended to freeze assembled wraps as the vegetables release moisture and become mushy. However, you can freeze the BBQ chicken mixture separately for up to three months, then thaw and assemble fresh wraps when needed.

→ What dipping sauce pairs well with these wraps?

Consider serving with additional ranch dressing, sriracha mayo, or a cilantro-lime sauce on the side. A simple salsa or pico de gallo also complements the smoky BBQ flavors beautifully.